Alejandra Cota

Recipes:

3 Photos

Upload your Photo

Alejandra Cota

Tamale Casserole

Name: Tamale Casserole
Prep time: 70 min
Cook time: 70 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1/2 cups Water, of tomato cooking; 4 tomato peel; 1/8 cups sea salt; 1 cup lard; 1/2 kilos corn dough; 1/4 cups lard, for the filling; 1 white onion, finely chopped; 3 cloves garlic; 5 tomatoes; 1 cup poblano pepper, in rajas; 1/2 kilos chicken breast, cooked and crumbled; 1/4 cups fresh coriander, finely chopped; 2 tablespoons sea salt; 1 onion, cut into pieces, for the sauce; 1 clove garlic, for the sauce; 1 cup green tomato, cut into pieces; 8 pasilla chili peppers, hydrated, clean, deveined and without seeds, for sauce; 1 tablespoon sea salt, for the sauce

20 mins

50 mins

Low

9 comments

Alejandra Cota

	150
Favorites

Collections

Glider

Super List

Upload a picture

To print

Classic ta corn masa casserole tamale, stuffed with chicken breast and poblano chili in tomato-based dry pasilla chili sauce. Do not miss this traditional Mexican recipe that is full of flavor and has a different presentation. If you are looking for an unusual way to eat tamales; This is the perfect option.

The tamal casserole has its origin in Yucatan and is also known by the names of "tamal pudding," tamal cake, "tamal de olla" or "tamal de molde." The fillings can vary from turkey to mole, chicken, vegetables, etc. Make the combinations that you like the most and do not enjoy this delicious dish.

Learn more about Alejandra Cota

Ingredients

10 portions

Select all ingredients

Preparation

Preheat the oven to 180 ° C.

For the tomato water, heat a pot with the water so that it reaches a boiling point, add the tomato peels and salt. Cook 5 minutes. Strain and reserve the water.

For the dough, add to the blender the lard, it accretes perfectly well, add the dough little by little so that it is completely integrated. Add the tomato water to the dough and add, reserve the dough.

For the filling heat a pan over medium heat with the lard, add the onion, garlic and tomato. Cook for 10 minutes and season, add the chicken, serrano pepper, rectify seasoning and chill.

For the sauce, in a pot with water, boil the onion, garlic, tomato and chiles pasilla for around 20 minutes. Chill

Add the previous preparation to the blender, season with salt and pepper and liquefy. Reservation.

In the clay pot add the ready mass, pour the filling and sprinkle with chopped cilantro. Add the sauce, cover with the rest of the dough. Cover with foil and bake for 40 minutes or until the dough is cooked.